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Stir Fried Chow Mein

Global.Platter's picture
Ingredients
  Flank steak 1 , cut in diagonal strips, then into 1" strips
  Stalk celery 1 , washed and cut in diagonal strips (Use The Entire Stalk)
  Bell peppers 2 Large, cut into diagonal strips
  Beef bouillon cubes 3 , dissolved in 1 cup hot water
  Hot water 1 Cup (16 tbs) (For Dissolving Cornstarch Beef Bouillon Cubes)
  Sugar 1 Tablespoon
  Oil 2 Teaspoon
  Soy sauce 1⁄4 Cup (4 tbs)
  Fresh tomatoes 2 , dipped in hot water, peeled and cut into eighths
  Canned tomatoes 16 Ounce (1 Large Can)
  Cornstarch 1⁄4 Cup (4 tbs), dissolved in 1/2 cup cold water
  Cold water 1⁄2 Cup (8 tbs) (For Dissolving Cornstarch)
Directions

In Dutch oven or large pan, saute' meat in oil until it loses its red color.
Remove meat.
Add celery to pan and saute' on medium heat until it starts to turn a little clear; add onions.
When onions also turn a little clear, add bell peppers and meat.
Cook 2 or 3 minutes.
Add bouillon, sugar, soy sauce and both kinds of tomatoes.
Cook until heated through.
Add cornstarch and water and cook until the juice turns a little clear.
Serve over pan-fried noodles and pass the soy sauce.
Pan-Fried Noodles: Cook 1 pkg.
Chinese noodles by directions.
Pour into colander and rinse in cold water (wash hands well).
Drop by handfuls into hot fat.
Fry until brown and turn; brown other side.
Drain on crumpled paper towels.
Rinse noodles in cold water when needed to keep them from sticking together.
The chow mein and noodles both freeze well.

Recipe Summary

Method: 
Saute
Ingredient: 
Beef

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